By Keith Floyd
This is a very substantial, peasant-type dish that is highly spiced, but the addition of offal does make it very flavorsome.
Put all the meats in a large pan, then cover with water and simmer for about 20 minutes, or until partially cooked. Remove from the pan and dice finely. Reserve the cooking liquid.
Put all the spices and the dried red chiles, garlic, ginger, and vinegar into a food processor and whiz until you have a fine paste.
Heat some vegetable oil in a large pan and gently cook all the meat